[Determination of sorbic acid, its salts and salicylic acid in food products of animal origin].

A foreign method for quantitative assay of sorbic acid and natrium sorbate in food stuff of plant origin was applied by the authors for food stuffs of animal origin. The conservant of the food stuff was isolated by water vapour distillation. Sorbic acid and natrium sorbate assay was performed on part of the distillate colorimetrically at wave length lambda--532 nm. The method proved highly sensitive (2 gammas and 94% reproduction). It can be used in conservant assay of various fish assortments, canned food, roe and some types of cheese. A qualitative method for proving the presence of salicylic acid is proposed, using water vapour distillation of the biological material. Part of the distillate produced is treated directly by 1% ferriammonium sulfate water solution. A violet tint of the solution proves the presence of salicylic acid in the product studied.